Vegan Dark Chocolate Pomegranate Mousse

I feel the need to make a disclaimer before starting this post. I am not one of those people who eats raw cheesecake or vegan cheese and says, “Oh, it tastes just like the real thing!” Because even if it tastes good, it very rarely tastes like (or has the texture of) the original. And I’m not really big on tofu either. So when I say that this Vegan Dark Chocolate Pomegranate Mousse does not taste like tofu at all, you can trust that I’m telling the truth. It has the flavor of dark chocolate with a hint of tartness from the pomegranate juice, but tofu? Nope, no tofu!

I’ve always been a big fan of chocolate mousse, but it’s a pain to make and it’s heavy on calories and saturated fat. Vegan chocolate mousse, on the other hand, is really simple to make–the hardest part is melting the chocolate. Simply combine everything in the blender and you’re done. While this isn’t exactly low calorie, it is much healthier than traditional chocolate mousse. And somehow, it manages to be even richer and creamier than the original too. If you’re not a fan of pomegranate juice, try orange juice, raspberry puree, or peanut butter (yes, peanut butter!) instead.

Thank you! And yes, I love chocolate mousse with tofu too–sometimes I make it with peanut butter & use it as a dip for pretzels. Like, that’s one of those “desperate times call for desperate measures” desserts, but it’s so good. 🙂

The dessert cups ARE chocolate! 😀 They were on clearance at World Market after Valentine’s Day. I’ve also used dark chocolate cordial cups (the kind you pour shots in) for chocolate mousse. I feel like it helps me with my portion control!

You can use the refrigerated tofu, but it doesn’t have the super creamy texture that the shelf-stable kind has when you puree it. It kind of purees down to little bits of tofu instead of being smooth. It’s hard to find the shelf-stable tofu, though, so I have used it in a pinch.